Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
- Add molasses and beat to combine. Then add the egg and mix until fully incorporated and airy.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, mixing on low until a thick dough forms.
- Place granulated sugar in a shallow bowl. Scoop dough (about ¼ cup), roll into balls, and coat generously in sugar.
- Place cookies on baking sheet 2–3 inches apart. Press lightly with damp fingers to flatten slightly.
- Bake one tray at a time for 10–15 minutes until edges are set and tops are crackled.
- Cool cookies on tray for 5 minutes, then transfer to wire rack to finish cooling.
Nutrition
Notes
Use dark brown sugar for richer taste. Chill dough if your kitchen is warm to prevent overspreading. For more spice, add ground cloves or orange zest. Freeze dough balls ahead to bake fresh on demand. Avoid blackstrap molasses for a milder flavor.